School Food Service Manager

Position Type:
Support Staff/Food Service Manager

Date Posted:
3/19/2025

Location:
Charles City Elementary School

Date Available:
07/28/2025

Closing Date:
04/30/2025
JOB DESCRIPTION

TITLE

School Food Service Manager

POSITION TYPE

Non-Exempt

PRIMARY FUNCTION

Under the general supervision of the Food Service Coordinator, has managerial responsibility for planning and supervising all food service activities in school. Work involves implementing specifications and standards to maintain quality control and efficient operation of the school's food service program, including the National School Lunch Program, School Breakfast Program, After School Snack Program, the a la carte programs, school and some district catering functions and the responsibility of the central distribution operation as applicable.

MINIMUM QUALIFICATIONS

• High school diploma or equivalent and possess a valid Virginia operator's license.
• One to three years of supervisory experience associated with a food service program in the educational field or in other types of quantity food production operations.
• Or any combination of training and experience which provides a demonstrated potential for performing the required duties.
• Must be certified as a Qualified Food Operator with an active certificate by the Food Protection Certification Program or equivalent. Food Safety certification must be updated regularly and maintained throughout employment.

KNOWLEDGE, SKILLS AND ABILITIES

• Thorough knowledge of quantity food service, food preparation methods and operation of food service equipment.
• Thorough knowledge of sanitation procedures and conditions for food preparation, food safety, service and storage. Working knowledge of HACCP procedures and requirements.
• Ability to supervise and direct the work of skilled and unskilled employees, to give clear oral and written instructions and to adhere to department policies and procedures.
• Ability to accept and interpret direction given from Food Service Coordinator, school administrators, and district administration.
• Ability to make decisions according to laws and regulations and according to established department policies and procedures.
• Ability to establish and maintain satisfactory working relationships with other employees, suppliers, school staff and students and the general public.
• Ability to keep accurate records, estimate quantities of food needed, order correctly and maintain inventory controls.
• Working knowledge of computer basics such as Microsoft Word, Excel and Windows and ability to learn new computer programs specific to our operation within three months of hire.
• Must be certified by the Food Protection Certification Program or equivalent at point of hire and must maintain such certification throughout employment with the district.

REPORTS TO

Food Service Coordinator Food Service Coordinator and Director of Operations

PERFORMANCE RESPONSIBILITIES

Meal Planning and Preparation

• Under the direction of the Food Service Coordinator, assists in developing menu plans for the school based on nutritional adequacy, budgetary constraints, and federal standards and customer acceptance.
• Provides information necessary for analysis of menu choices to Food Service Coordinator upon request.
• Forecasts and orders food and material required for schools, catering functions as necessary, according to established purchasing methods and procedures.
• Monitors compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation and quality of food and HACCP.
• Participates in taste testing and evaluation of new products, recipes and methods of preparation.
• Attends professional development events when possible to gain additional training, opportunities and identify new products.

Food Safety and Sanitation

• Implements cleaning schedule for production areas and monitors daily sanitation inspection.
• Demonstrates established standards, methods and procedures to employees for food safety at CCPS, in accordance with USDA, HACCP and State regulations, Health Department standards and Food Services Department standards and procedures.
• Trains and reviews training of employees on the implementation of procedures to maintain health, sanitation, HACCP and safety standards.
• Maintains clean, well organized storage areas, including freezers, refrigerators and dry storage areas.

Food Service Personnel Management

• Assists the Food Service Coordinator with development and implementation of standards, methods and procedures for purchasing, receiving, storage and distribution of food, supplies and equipment; food preparation, service and sanitation; personnel training; and financial reporting.
• Develops employee daily work load, defining specific tasks for each employee.
• In concert with the Food Service Coordinator, monitors and recommends staffing level for school food service.
• Orients and trains school food service personnel by approved standards, methods and procedures.
• Evaluates performance of school food service personnel.
• Implements and presents training programs for food service personnel.
• Recommends additions and reductions to staff hours or numbers.
• Recommends changes in job assignment when necessary.
• Recommends changes in policies, methods and procedures to Food Service Coordinator.
• Makes recommendations about new products, equipment needs and quality of vendors and suppliers.

Recordkeeping

• Implements and monitors compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies.
• Assists in monitoring the shipping schedule of food and supplies to other district schools.
• Maintains records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA. Oversees all destruction of USDA Food products as necessary in compliance with USDA regulations.
• Oversees district and school deposits to be pickup by courier for deposit to bank.
• Responsible for financial control of the school's food service operation.
• Responsible for accurate preparation and timely completion of all required reports and records.
• Responsible for maintaining records through computerized programming; maintains POS, word processing and spreadsheet formats.
• Coordinates and controls compliance with proper procedures for recording and reporting of meal counts. Trains and reviews staff on procedures as required by federal regulations.
• Prepares and consolidates all production records information as required for accurate reporting.
• Maintain accurate timecards and associated requests for time off, reports of injury, when applicable.
• Displays Health Inspection from Town Sanitarian.
• Maintains a book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking ingredient or nutrient count for items served at the school.

Equipment Knowledge

• Coordinates, and identifies repair needs and maintenance within the food service area of school kitchen in accordance with USDA and State regulations, Health Department standards and Food Services Department standards and procedures.
• Addresses repairs with district maintainers or service company as necessary. Contact the Director of Operations for service calls.
• Maintains records of repairs and recurring issues.

Communication and District Interaction

• Implements positive public relations, including response to student and parent comments specific to his/her school.
• Interacts positively and cooperatively with the school administrators.
• Supports district food service office staff at all times.
• Markets program initiatives with students, parents and staff.
• Attends and conducts meetings for food services staff as needed.
• Performs related special assignments as required.

JOB SPECIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities, who are otherwise qualified, to perform the essential functions.

WORKING CONDITIONS & PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Must have the ability to:

• sit for extended periods of time;
• exhibit manual dexterity to dial a telephone, to enter data into a computer terminal;
• see and read a computer screen and printed material with or without vision aids;
• hear and understand speech at normal levels and on the telephone;
• speak in audible tones so that others may understand clearly in person and on the telephone;
• understand and follow oral and written instructions;
• possess the physical agility to lift up to 25 pounds.

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